Wednesday, November 20, 2013

spicy lemon chicken alfredo

leaving for a week for thanksgiving means I get to start throwing whatever I have in my fridge into a pan and find a name for it. I had a bunch of cheese and half&half cream, which obvi screams alfredo, and I was only too happy to comply.

be warned, if this dish was a person, it'd be bill gates--richest pasta dish I've made in a long time.

4-5 bowls of spicy lemon chicken alfredo
4 cloves garlic
1/4 onion
1/2 red bell pepper
2 serrano peppers
1 chicken breast
4-5tblsp lemon juice
shitton of rosemary
3tblsp butter
1.5 cups half&half
2 cups pepperjack cheese
1 cup parmesan cheese

  • heat up your oil on medium then kick it to med-high and toss in onions, garlic, bell peppers, and serrano peppers. sautee those babies for 4-5 minutes.
  • add the chicken, lemon juice, butter, and spices to the party and let it cook fully.
  • knock the heat down to low and pour in half&half. once the half&half is heated, add cheeses and stir to mix and melt.
  • pour it over some fettucini and you're ready to sink into a couch. 

play with how much of each spice you add based on your preferences. adding other spices, like curry, cumin, thyme/basil/oregano will change the flavor profile, but only slighty--the cheese is pretty overbearing. it's rich, but it'll fill you up and it reheats well.

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